Tart Queen Rising = Fresh Peach and Berry Tart Recipe

There were fresh raspberries and blueberries at the market – locally grown – that cried out to be in a tart.  What’s so great about a tart, you wonder?  It is an open face fruit pie with a jam glaze on top.  Oh, those French tarts!  They look so artful. They taste like summer and are only 80 calories a slice.  The crust quality is buttery, but delicate.

Don’t you love a piece of pie with a glass of milk, or a cup of tea or coffee? I do. I want to become a pie queen and be able to produce the most scrumptious pies.  That’s a daunting thought.  So scaling back this grandiose plan I start with the basics and work my way up to the hard stuff – Cream pies or Black Bottom Pie. (A favorite of mine that I discovered when I lived in Jacksonville, Florida, but that’s for another story.)

Be warned, the cooking guru on television said, the day before yesterday, that pie-crust never turns out the same twice. (I could have told you that.) Crust is tricky.  This time I vowed to follow the instructions to the letter! Darn right.

They taste tested the pre-made pie crusts that are available at the store. Boxed types voted least favorite and Pillsbury voted the best of the refrigerator dough types. But the best of all was the homemade crust. (I tried pre-made from the freezer and it saves time. MHO is that the flavor, consistency and the essence are not the same. Yes, essence, the magic that comes from fresh baked and made by human hands.) There is enormous satisfaction when the crust comes out of the oven looking like a picture.

Now, to recapitulate, the art of dough as given to me from the Washington Post Recipe online follow these directions. (I apologize for the serpentine way this recipe is written. It made me crazy this first time I tried it.)  It’s a Julia Child recipe.

Note: This time I used peaches in the center, raspberries around them and blueberries artfully filling in spaces on top.  For the glaze, I used a mixed fruit jam. (It’s hard to follow all the rules.)  Using in season fruit I adapted the recipe.

The recipe is at this link: http://www.washingtonpost.com/wp-dyn/articles/A8355-2004Aug17.html August 6, 2010.

The tart pan looks like this: fluted edges and removable bottom pan – there is no top crust. Yay!

Your questions and comments are welcome.  Happy summer! Share a fruit tart.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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